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Stuffing with Sage & Chives

I ended up modifying this Weight Watchers recipe. Sorry, but to call a dish stuffing and not cubed bread, moisture is key. The recipe called for 2 cups of chicken broth and no eggs. I ended up using 3 cups of broth, 2 eggs and 1 tbsp of fresh parsley.

Perfect…almost. If I make this next year, I would add 1 cup of diced granny smith apple and fresh sage. Talk about yum! I had an apple left over from the pie and I’m kicking myself for not adding it. Oh well.

With my changes the stuffing tasted yummy. I know my changes add 1 point, but you can probably skip the eggs and still have a tasty 3-point serving of stuffing. I ended up only eating ½ a serving anyway — very filling.

Preheat oven to 350 and coat a 4-quart shallow baking dish with cooking spray. Set aside.

Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if necessary). Bake until lightly toasted, about 8-10 minutes. Remove bread from oven and set aside. Leave oven at 350.

Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1-2 minutes. Add onion and celery and sauté until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute.

In a saucepan, bring 3 cups of water to boil. Add in bouillon cubes and parsley; stir until cubes dissolve. Remove pan from heat.

Transfer onion mixture to a large mixing bowl. Add bread and chives. Slowly add in broth, mixing as you go. You want mixture moist, but no liquid forming at the bottom of your bowl. Be sure to mix well to absorb liquid.

Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes. Uncover and bake until top is golden brown, about 15 minutes more.

Divide into 8 pieces and serve. Yields 1 piece per serving.

* Leave the bread bag open and somewhat uncovered for 1-2 days at room temperature before making recipe.